Kale and Spring Greens Salad With Macerated Red Onion and Pumpernickel Croutons

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Photo by Marcus Nilsson
Kale and Spring Greens Salad With Macerated Red Onion and Pumpernickel Croutons 2.9 7 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 355 calories
    • Fat 19 g
    • Sat Fat 4 g
    • Cholesterol 7 mg
    • Sodium 966 mg
    • Protein 13 g
    • Carbohydrate 38 g
    • Sugar 1 g
    • Fiber 6 g
    • Iron 4 mg
    • Calcium 341 mg

Heat oven to 400° F. Toss the bread, 2 tablespoons of the oil, and a pinch each salt and pepper on a rimmed baking sheet. Bake until crisp, 10 to 15 minutes. Let cool.

Toss together the kale, onions, soaking liquid, the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper. Let sit, tossing occasionally, until slightly softened, 10 to 15 minutes. Add the spring greens, Parmesan, and croutons and toss to combine.

Ingredients

  1. Check 1/2 loaf pumpernickel bread, torn into 1-inch pieces (4 cups)
  2. Check 1/4 cup olive oil
  3. Check kosher salt and black pepper
  4. Check 1 small bunch curly kale, stemmed and torn (7 cups)
  5. Check 1/4 to 1/2 cup macerated red onions, plus 1 tablespoon soaking liquid
  6. Check 2 cups spring greens (such as pea shoots, turnip greens, or radish greens)
  7. Check 1/3 cup shaved Parmesan

Directions

  1. Heat oven to 400° F. Toss the bread, 2 tablespoons of the oil, and a pinch each salt and pepper on a rimmed baking sheet. Bake until crisp, 10 to 15 minutes. Let cool.
  2. Toss together the kale, onions, soaking liquid, the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper. Let sit, tossing occasionally, until slightly softened, 10 to 15 minutes. Add the spring greens, Parmesan, and croutons and toss to combine.